We got a few days of break from the heat, so I baked these snack cookies! They are zesty, soft, melt in the mouth, citrusy, chewy from the chia seeds, easy and fun.

This summer, I have been craving lemon in muffin form, in chia pudding form, doughnut form (so good!) and pound cake. And of course a lot of Shikanji, which is Indian Lemonade or Limeade with lemon/lime juice, salt, sweetener, kala namak(Indian sulphur black salt), black pepper and cumin. The spiced lemonade is amazingly refreshing and also another use of kala namak.

These cookies also have a great lemony flavor. Make a double batch of these lemon cookies to snack on through the day. Lemon juice and lemon zest (or use lime juice and zest for lime cookies), coconut oil, some non dairy yogurt/applesauce, chia seeds and flour. 7 Main ingredients, 1 Bowl and ready within 30 minutes.

More Cookies from the blog

Sunbutter Oatmeal Chocolate Chunk Cookies

Chickpea Peanut Butter Cookies

GF Molasses Cookies

While you are here, pls see how we can help people affected by hurricane Harvey, and animals affected. Also check what your local organizations are doing and they might need donations or volunteers. Millions of People affected in floods in South Asia over many countries, over 1400 have dies in floods in India, Nepal and Bangladesh.

Add all the wet ingredients to a bowl and mix well until the sugar dissolves. Let it sit for a minute.

Add flours and baking powder and salt and mix in until it is a soft dough. Add a good pinch of turmeric for color if you wish. If the dough is too sticky, add a tbsp more flour. If too dry, sprinkle in a few drops of water or oil and mix in. Smooth out the dough and Chill for 10-15 mins. Preheat the oven to 350 degrees F.

Take small portions of the dough and roll into a ball. Mix 1 tbsp sugar and a good pinch of salt in a small bowl. Roll the ball in the sugar bowl, then press the ball to a flat cookie on a parchment lined baking sheet. Bake for 10 to 11 mins. Cool for 5 minutes and serve. Store on the counter for upto 2 days.

Recipe Notes

To make these gluten-free: Mix of equal amounts (1/3 cup) of oat flour, almond flour, rice flour and 2 tbsp cornstarch or other starch. Add 1 cup of the flour and mix in. If the mixture is wet, add 1 -2 tbsp more of the blend or oat flour.

Thank you, I have been dying to eat something lemony and do not have chia seeds but I see you have said I can make these without them. THANK YOU, for giving the GF option!!! Can’t wait to make this for the Labor day weekend gathering. Will post how it tastes.

Richa I am confused! Should the chia seeds have been pre-soaked? I used them dry and my final mixture was sooooo dry, i had to add about an extra 1/4 cup rice milk, plus the juice of a whole extra lemon, plus about an extra tablespoon oil. Even then it was a very dry biscuit dough. I can’t understand how you say you ‘can’ leave out the chia seeds because they soak up so much liquid it would completely alter the texture of the final dough? Mine are in the oven now – hopefully they will be ok !

Yes, add the chia seeds in the end. the dissolved sugar will thiken the liquid making it harder to absorb. the chia seeds i have take hours to really hydrate. If yours are hydrating rally quickly, then allow them least amount of time in liquid.

Well, I really “messed with the recipe”. I ground up the chia seeds. I also used a whole peeled lemon & blended it with coconut sugar, omitted the yogurt. Subbed cashew meal for the almond flour (allergy) and used sorghum flour (to make GF). The dough turned out soft and I thought the cookies turned out delicious.

I made a gluten free version using a mix of crashed almonds, brown rice flower, GF crushed oats, buckweat flour and arrowroot powder. I used coconut suger as a sweetener. The dough came out too sticky to handle the same way as described in the recipe, even after I had added more flour into the mix. So I just spooned it on the baking sheet and sprinkled with coconut suger. The cookies came out great. 🙂 Absolutely delisious! I’m going to try out more of your recipies. Thank you!

Richa, these turned out absolutely lovely, thank you for the recipe, I will certainly make it again! I had to add a little more flour and also added extra almond flour to get a consistency that was manageable and not too sticky but I guess I also had heaping spoons of yogurt and perhaps a little more lemon juice than asked for… I can’t wait to share these cookies, I’m sure they will be loved!

I made a double batch of these cookies and they are amazing! Super easy and yummy. The lemon flavour is quite fresh, and the chia seeds make them a bit unique. I might add more lemon the next time I make them just because I like a really strong flavour. I also used a bit extra water. I forgot to add the turmeric this time, but I’ll definitely try adding it next time. Thanks for another amazing and easy recipe, Richa!

These are fabulous! Perfect lemon flavour…not overpowering or barely there which is hard to accomplish (my lemon was big, so more zest…) I know what my Christmas cookie is going to be this year! Thanks Richa =)

I massively messed these up. For the sugar I used agave and my mixture was so wet, do I added more flour but it was still so sticky. Final result was a rubbery doughy mess :'( will try again with normal caster sugar instead of the agave!!

Made this for Christmas cookies for my vegan granddaughter. They were all gone very quickly by everybody!! This was a hit. Will definitely be making these frequently. Richa, thank you for this perfect recipe. I have just one question. Can we replace coconut oil with any other oil like canola or olive oil?

Made this for Christmas cookies for my vegan granddaughter. They were all gone very quickly by everybody!! This was a hit. Will definitely be making these frequently. Richa, thank you for this perfect recipe. I have just one question. Can we replace coconut oil with any other oil like canola or olive oil? I used 1/2 cup of almond flour instead of 1/4, and replaced AP flour with whole wheat flour.

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